Preheat the oven to 350°F (180°C).
Prepare 2 baking sheets with parchment paper. Add the almonds, cashews and sunflower seeds to one baking sheet. Spread out and bake the nuts for 15-20 mins, stirring halfway. Set aside and let cool.
In a large mixing bowl, combine rolled oats, cinnamon, ginger, nutmeg and salt. Add nuts and seeds.
Next, add the maple syrup, honey, brown sugar, coconut oil and vanilla to a medium saucepan. Stir over medium heat until all the ingredients are combined and the sugar and oil are dissolved. Pour the wet mixture over the oats and nuts and combine with a wooden spoon. Divide the granola between the two baking sheets and spread over the parchment using the back of the wooden spoon.
Bake for 20 minutes and then flip the granola over. Reverse the pan positions and bake for another 10-15 minutes until golden brown.
Cool completely and break granola into bite size pieces.. Add the dried fruit and mix thoroughly. Store in airtight containers.
Preheat the oven to 350°F (180°C).
Prepare 2 baking sheets with parchment paper. Add the almonds, cashews and sunflower seeds to one baking sheet. Spread out and bake the nuts for 15-20 mins, stirring halfway. Set aside and let cool.
In a large mixing bowl, combine rolled oats, cinnamon, ginger, nutmeg and salt. Add nuts and seeds.
Next, add the maple syrup, honey, brown sugar, coconut oil and vanilla to a medium saucepan. Stir over medium heat until all the ingredients are combined and the sugar and oil are dissolved. Pour the wet mixture over the oats and nuts and combine with a wooden spoon. Divide the granola between the two baking sheets and spread over the parchment using the back of the wooden spoon.
Bake for 20 minutes and then flip the granola over. Reverse the pan positions and bake for another 10-15 minutes until golden brown.
Cool completely and break granola into bite size pieces.. Add the dried fruit and mix thoroughly. Store in airtight containers.
